Kimchi chigae is a very popular soup made primarily with kimchi. It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock.

The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. Typically, kimchi chigae is eaten with a bowl of rice accompanied by various side dishes.

Recipe Ingredients

1 cup of kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)

2 green onions, slice in a bias

½ pack tofu (dooboo)

2 kochu (hot green chili), chopped

2 tbsp gochujang (red chili pepper paste)

1 tbsp gochugaru (red chili pepper flakes)

2 tbsp minced garlic

1 tsp soy sauce

3 cups water

Salt & pepper

Cooking Directions

Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.